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Yellow Split Pea Soup with Tomato and Chipotle

Serves 20

  • 4 c yellow split peas
  • 16 c water or broth
  • 12 garlic cloves, chopped
  • 2 inch piece of fresh ginger, peeled and chopped
  • 1 Tbsp cumin seeds
  • 3 medium red onions, chopped
  • 5 chipotle peppers, chopped
  • 1 1/2 tsp salt
  • 1 tsp ground pepper
  • 1 tsp ground turmeric
  • 1 28 oz can tomatoes

  1. Bring split peas and water or broth to a boil, then simmer for 30 min. until soft.
  2. Meanwhile heat oil over medium heat. Toast cumin seeds, then add garlic, ginger and chipotle. Cook until fragrant, then add onions. When onions are translucent, about 5 min, add tomatoes, turmeric, salt, and pepper, and cook another minute. This may need to be done in batches.
  3. Add tomato-onion mixture to the cooked peas, then puree until smooth.
  4. Serve with yogurt or sour cream and chopped fresh herbs.

--Chloe 21:33, 7 May 2008 (PDT)

Herbed Broccoli and Pasta Soup


"Feel free to substitute your favorite herb and in-season vegetable for the thyme and broccoli. For omnivores, you can toss in 12 oz of cooked cubed chicken for the last 10 minutes."

Serves 6

  • 3 cans (15 oz each) veggie broth
  • 4+ cloves of garlic
  • 2-3 teaspoons dried thyme
  • 3 cups small broccoli florets
  • 6 oz fusilli pasta (spirals)
  • 2-3 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

1. Heat broth, garlic and thyme to boiling in saucepan. Stir in broccoli and pasta. Reduce heat and simmer, uncovered until broccoli is tender and pasta is al dente, about 10 minutes.

2. Stir in lemon juice, salt and pepper.

--Kevin 11:32, 30 April 2008 (PDT)

Fiery Tom-tom-tillo Soup with Boatmen

Soup1.gif "Crisp green snow peas (boatmen) lend this soup a pleasant twist!"

For 6 to 8 servings you'll need. . .

  • 2 tablespoons canola oil
  • 1 large onion, chopped
  • 4 cups water
  • 2/3 cup raw brown rice
  • 2 large celery stalks, diced
  • 1 28-ounce can tomato puree
  • 2 bay leaves
  • 2 teaspoons Italian herb mix
  • 1 cup sliced mushrooms
  • 3 to 4 tablespoons chopped parsley
  • Salt and freshly ground pepper
  • 1 heaping teaspoon of red chile flakes

Heat the oil in a soup pot. Add the onion and saute over medium heat until golden. Add the water, rice, celery, tomato puree, bay leaves, and herb mix. Bring to a simmer, then simmer gently, covered, until the rice is just done, about 40 to 45 minutes. Alternatively, for extra Fiery soup be sure initially burn some rice to the pot prior to simmering!

Add the mushrooms, parsley, and red chile flakes adjusting the consistency with more water if too thick. Simmer over low heat for another 15 minutes. Season to taste with salt and pepper.

Let the soup stand for an hour or so before serving, then heat through as needed adding the boatmen. Enjoy! Tommy 21:11, 22 April 2008 (PDT)

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